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Old 07-03-2008, 03:29 AM
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Crusted Herb Bread

This recipe was originally posted in What’s for Dinner March 2008 by:

kathymac


Crusted Herb Bread

5 tablespoons old-fashioned oats
1 cup water (70-80 deg.)
4-1/2 teaspoons sugar
4-1/2 teaspoons olive/canola oil
1 teaspoon salt
2 cups bread flour
1/4 cup rye flour
1/4 cup whole wheat flour
2-1/2 teaspoons active dry yeast
1/2 teaspoon each dried minced onion, dried minced garlic, dill weed and poppy seeds
TOPPING:
1 egg, lightly beaten
1/2 teaspoon each coarse salt, dried minced onion, dried minced garlic, dill weed and poppy seeds

In a blender, process oats until finely ground. (I use a coffee mill.) In bread machine pan, place the oats, water, sugar, oil, salt, flours, yeast and seasoning in order suggested by manufacturer. Select dough setting.

When cycle is completed, turn onto a lightly floured surface. Shape into a loaf, about 15 inches long. Transfer to a baking sheet coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.

Carefully brush dough with egg; sprinkle with seasonings. Bake at 350 for 25-30 minutes or until golden brown. Enjoy!
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